Chef Profiles
Chef Andrew McNaughton:
Chef Andrew is a graduate of the prestigious Stratford Chef School. He shares a love of cooking and experimenting as well as understanding the potential food has to offer. Andrew seeks local and seasonal ingredients, this is where he finds his inspiration. Chef Andrew is creative and passionate about food. His eye for detail comes out when admiring his beautiful, thoughtful courses.
Chef Paresh Thakkar:
Chef Paresh Thakkar is the owner of Personal Touch Eatery & Catering. He opened the business in 2011 after completing the Culinary Management program at Fanshawe College and working at restaurants/catering business in London, Sarnia and Canmore, AB. Personal Touch is located at 144 Mitton St. South in Sarnia, Ontario and is (currently) open Tuesday to Friday, 11-5:30.
The eatery’s menu includes eclectic sandwiches, a themed entrée, and ever changing soups, salads, and dips. "It’s fun to create different flavours and to change it up". Features are inspired based on what Chef Paresh finds at the farmer’s market. Alongside the Eatery, Paresh offers a variety of catering experiences, from in-home private dinners to weddings, cooking classes and more. He doesn’t have set menus as he loves to create a unique experience each time. Operating Personal Touch gives him the creative freedom to cook unique dishes with global flavours.
Chef Paresh had the opportunity to compete on Chopped Canada on the Food Network in 2016. He was able to rally the community together for a watch party raising money for 3 local charities.
Chef Joe Paquette:
Chef Joe has had 20 plus years of experience in the food industry, and he graduated from Stratford Chef School. Chef Joe is currently the owner/operator of Joe Paquette Catering (local to the area) and teaches at Lambton college in the Culinary program. Chef Joe Paquette specializes in weddings, house parties, and cooking classes and LOVES to customize menus to meet each clients needs.
Chef Steve Hunter:
Steve Hunter worked as a Chef starting with his work in line kitchens in the early 2000s. He went on to attend Humber College and followed into an apprenticeship working in Banff, Vancouver, and Montreal.
After years of training in kitchens across Canada, he moved over to Australia and worked as a Chef de Parti on the Sunshine Coast and in Sydney. After an initial couple of years overseas, he decided to step out of kitchens and move around as a full-time backpacker. Since then, he's managed to cross nearly 90 countries hitch-hiking and walking, exploring cultural hospitality through many incredible hosts.
Having worked in Spain and walked the Camino de Santiago six weeks across the northwestern part of the country, he was able to learn quite a bit about the food culture in the country.
Chef Natalie Mentor:
Chef Nat is a passionate chef and caterer who launched her business BIEN Catering in late 2024 after over 15 years in the corporate world. Growing up in a Guyanese household, she learned the art of Caribbean cooking from her parents and family, fostering a deep appreciation for bold flavours and traditional techniques.
As a former Olympic weightlifter representing Team Canada on the world stage, Chef Nat has also traveled extensively, immersing herself in global culinary traditions and refining her skills. Her expertise also extends to Haitian cuisine, having trained under her husband’s parents in Haiti to master authentic, signature dishes.
From intimate gatherings to large-scale events with over 200 guests, Chef Nat brings a rich cultural experience to every meal. Though new to the catering scene, her goal is to introduce the community to diverse flavours and unique dishes that have yet to be experienced locally. Inspired by her beautiful family, Chef Nat is dedicated to turning her lifelong passion for cooking into a lasting culinary legacy.
Chef Janelle (JBey) Stevenson:
Private Chef & Owner of EATS Catering
Born in Cleveland, OH and growing up in the vibrant and multicultural city of Detroit, MI, trying new foods and cooking has always been a part of Jbey’s life. As a curious and adventurous eater, she has many memories of exploring different cuisines and flavors which overall helped her lifelong passion for cooking. After attending Escoffier School Of Culinary Arts and leaving her 10 year real estate job, JBey embarked on fulfilling her cooking passion, honing her skill and expanding her culinary career. Her hard work and dedication has earned her the position as the
executive chef for a Detroit based up-cycling kitchen called Make Food Not Waste, allowing her the space for creating innovative and memorable dishes.
Chef JBey has had the pleasure of providing intimate in-home dining experiences, cooking for a diverse range of clients, including celebrities, athletes & high-profile individuals. No matter if it’s an intimate gathering or a grand event feeding 600+ people; she takes extreme pride in delivering an unforgettable culinary experience that exceeds expectations.
Shucking oysters has been a passion of mine for years, whether I’m savouring them at oyster bars across the country or showcasing my skills at restaurants hotspots, events, and private parties around Sarnia. I also create a variety of unique, handcrafted mignonettes you won’t find anywhere else, adding a special touch to every oyster experience.
I take immense pride in my craft and love sharing my enthusiasm with fellow oyster lovers. From intimate gatherings to lively pop-ups, I bring fresh flavours, fun vibes, and an elevated oyster experience to the table.
Chef Tina - The Frugal Fig
Hi, I’m Tina—a home cook, baker, and the face behind The Frugal Fig. I’ve always loved cooking and getting creative in the kitchen. My specialty? Making something out of nothing!
Three years ago, I took the leap and started my sourdough journey. Since then, there’s always a fresh loaf in the bread box. Guiding friends and family through the steps of baking bread inspired me to expand my lessons publicly—and that’s how The Frugal Fig was born.
We offer bread-baking parties for intimate gatherings, both in-home and at private event venues. Attendees enjoy three hours of crumb conversation, easy-to-follow instructions, and the confidence to bake healthy sourdough bread at home.